Crazy Chicken Rice Noodle Stir Fry
Get ready to elevate your weeknight dinner game with this bold and flavor-packed Crazy Chicken Rice Noodle Stir Fry! This quick and easy dish combines tender rice noodles, juicy chicken strips, and a medley of vibrant vegetables like red bell pepper, broccoli, and carrots, all coated in a rich, savory sauce made with soy sauce, oyster sauce, hoisin, and a hint of brown sugar. Fresh garlic, ginger, and a dash of crushed red pepper flakes infuse the dish with irresistible aroma and a touch of heat. Ready in just 35 minutes, this one-pan recipe is perfect for busy nights and delivers a delightful balance of texture and flavor in every bite. Garnished with a sprinkle of green onions, this stir fry is a satisfying crowd-pleaser that's sure to become a family favorite!
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Recipe Information
Ingredients
- 8 oz rice noodles
- 1 lb chicken breast
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 4 cloves garlic
- 1 tbsp fresh ginger
- 1 red bell pepper
- 2 cups broccoli florets
- 2 carrots
- 3 green onions
- 2 tbsp vegetable oil
- 0.5 tsp crushed red pepper flakes
- 2 tbsp water
Instructions
Cook the rice noodles according to the package instructions until tender but firm. Drain and set aside.
Thinly slice the chicken breast into bite-sized strips. Mince the garlic and grate the fresh ginger. Thinly slice the red bell pepper and carrots into matchsticks, and chop the green onions into small pieces.
Prepare the sauce by mixing soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and water in a small bowl. Stir until the sugar dissolves then set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken strips and season lightly with salt and pepper. Stir-fry for 4-5 minutes, or until the chicken is cooked through and slightly golden. Remove the chicken from the wok and set aside.
In the same wok, add another tablespoon of vegetable oil. Add the minced garlic, grated ginger, and crushed red pepper flakes. Stir-fry for 30 seconds until fragrant.
Add the bell pepper, broccoli florets, and carrots to the wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Return the cooked chicken to the wok, along with the cooked rice noodles. Pour the prepared sauce over everything and toss well to coat all the ingredients evenly.
Cook for an additional 2-3 minutes to allow the flavors to combine and the noodles to heat through.
Remove from heat and garnish with chopped green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 5096 mg | 222% | |
| Total Carbohydrate | 115.2 g | 42% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 28.6 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2480 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
